The secret to Old Airport Road Food Centre’s snack stall Wang Wang Crispy Curry Puff’s super flaky and crispy layers? It’s all in the dough layers. Hawker Chang Lee Wong, age 57, was inspired by the multi-layered Teochew mooncakes he used to make as a kitchen assistant at award-winning Cantonese restaurant Hai Tien Lo in Pan Pacific Singapore. He mixes two types of dough: oil-based and water-based. Those alternating layers create a ‘puffed exterior’ of dough layers. Then the curry puffs are fried for maximum flakiness. It takes about 8 hours to create the layers. The payoff? These curry puffs remain crispy for up to 8 hours. Other than the traditional sardines and potato puffs, he also has more creative options like a dessert yam puff and a contemporary black pepper chicken puff. WATCH the full #OnTheRedDot episode Hawker Snacks: Why Are They More Affected By The Pandemic | On The Red Dot: https://youtu.be/lxdXlwSn65g ALSO WATCH: Widow Behind Gina’s Vadai Fights To Keep Husband’s Legacy Alive https://youtu.be/eQMibDsGWJ0 74-Year-Old Fishball Mee Hawker Can't Bear To Retire After 50 Years Despite COVID-19 Pandemic https://youtu.be/SR2EWoBHcCc A Hokkien Ngoh Hiang Recipe Worth S$1 Million https://youtu.be/t1f2aICC9io Another Dine-In Ban: Hawkers Without Rental Waivers | On The Red Dot https://youtu.be/N82MwoCivso Hawkers In Maxwell Food Centre: Keeping The Legacy Alive | On The Red Dot https://youtu.be/sECsicYlYEE For more, SUBSCRIBE to CNA INSIDER! https://cna.asia/insideryoutubesub Follow CNA INSIDER on: Instagram: https://ift.tt/2C3sZiR Facebook: https://ift.tt/2PPEuNA Website: https://cna.asia/cnainsider
Post a Comment